I love this light, refreshing summertime salad so much I could probably eat it everyday.  Packed with nutritious and flavorful ingredients, it could not be a more guilt-free option on your dinner table, either as a side or the main course.  The key is to chop everything about the same size (about the size of a corn kernel) to make the salad uniform and gorgeous.


Black Bean Arugula Salad


  • 2 cans (15 oz) low sodium black beans, drained and rinsed well
  • 2-3 ears roasted corn (or 1 can…15 oz…drained)
  • 2 roma tomatoes, diced
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pineapple, diced
  • 1/4 cup green onion, diced
  • 1-2 Tbsp cilantro, chopped
  • 1 large jalapeno, seeded and diced
  • juice of 1 lime
  • 4 Tbsp sherry vinegar
  • 2 Tbsp agave
  • S & P to taste
  • 1/2 tsp cumin
  • 2-3 oz arugula


  1. Mix it all up and chow down!